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KR101248067B1 - Grain syrup using jujube puree and manufacturing method thereof - Google Patents

Grain syrup using jujube puree and manufacturing method thereof Download PDF

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KR101248067B1
KR101248067B1 KR1020100135556A KR20100135556A KR101248067B1 KR 101248067 B1 KR101248067 B1 KR 101248067B1 KR 1020100135556 A KR1020100135556 A KR 1020100135556A KR 20100135556 A KR20100135556 A KR 20100135556A KR 101248067 B1 KR101248067 B1 KR 101248067B1
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jujube
weight
parts
puree
extract
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KR20120073713A (en
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전태익
손동화
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농업회사법인대흥(주)
경산시
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 대추 퓨레를 이용한 발효조청 제조방법에 관한 것으로, 그 목적은 대추가 가지고 있는 성분을 그대로 유지하면서 신세대들의 입맛과 건강을 중요시하는 현대의 트렌드에 맞춘 대추퓨레를 조청에 적용한 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다.
본 발명은 엿기름 원료, 대추추출물, 대추퓨레를 형성하는 원료형성단계;
찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 찹쌀가루액을 형성하는 호화단계;
상기 찹쌀가루액에 대추추출물 450∼550중량부, 대추분말 80∼120중량부, 대추퓨레 100 중량부 및 엿기름 원료 500∼1,000중량부를 가하여, 55℃∼65℃에서 6∼8시간 당화시켜 혼합물을 형성하는 당화단계;
상기 혼합물에 대추추출물 450∼550중량부를 가하고 중탕가열하여 농축시키는 농축단계;를 포함하도록 되어 있다. The present invention relates to a method for producing fermented crude syrup using jujube puree, the purpose of which is to use jujube puree in accordance with the modern trend that emphasizes the taste and health of the new generation, while maintaining the components of jujube intact It is to provide a method of manufacturing fermented crude.
The present invention raw material forming step of forming malt raw material, jujube extract, jujube puree;
A luxury step of forming glutinous rice flour liquid by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour;
450 to 550 parts by weight of jujube extract, 80 to 120 parts by weight of jujube powder, 100 parts by weight of jujube puree and 500 to 1,000 parts by weight of malt oil raw material were added to the glutinous rice flour liquid, and the mixture was saccharified at 55 ° C to 65 ° C for 6 to 8 hours. Forming a saccharification step;
450 to 550 parts by weight of the jujube extract is added to the mixture, and a condensation step of heating by heating in a condensed water is included.

Description

대추 퓨레를 이용한 발효조청 제조방법{Grain syrup using jujube puree and manufacturing method thereof}Grain syrup using jujube puree and manufacturing method

본 발명은 대추 퓨레를 이용한 발효조청 제조방법에 관한 것으로, 대추가 가지고 있는 성분을 그대로 유지한 대추퓨레를 형성하고, 이를 감미료로 하여 전통적인 엿기름 발효법에 의해 발효조청 제조방법에 관한 것이다.
The present invention relates to a method for producing fermented crude syrup using jujube puree, and to a method of producing fermented crude syrup by forming a jujube puree with the components of jujube as it is, and using it as a sweetener.

대추는 오랜 역사부터 약용 및 식용으로 긴요하게 활용되어져 왔으며, 현재에는 이의 활용방법에 대해 연구가 활발히 진행되고 있으며, 천연식품으로서 고부가가치를 지닌 자원으로 활용할 수가 있다.Jujube has been used critically for medicinal and edible since long history, and now, research on how to use it has been actively conducted, and it can be used as a resource with high added value as a natural food.

대추의 다른 이름은 대조(大棗: 신농본초경), 건조(乾棗, 미조:美棗, 양조:陽棗: 명의별록), 홍조(紅棗: 의학입문), 조(棗: 시경), 대추 등으로 부르며, 대추의 맛은 달고 성질은 따뜻하고 독이 없다고 전해지고 있어, 이를 이용하여 1차, 2차 가공품을 생산함으로 국민의 건강증진과 농민의 소득증대, 지역의 특산물에 대한 부가가치를 높여야 할 필요성이 있다.Other names of jujube are Contrast (大棗: Shin-Nong-Boncho), Dried (乾 棗, Mijo: Mizo, Brewing: Yang 棗: Ming-An-Ang), Red Flush (Introductory Medicine), Cho (시), Jujube, etc. It is said that the taste of jujube is sweet, its properties are warm, and it is not poisonous, and it is necessary to produce primary and secondary processed products by using this to increase the health of the people, increase the income of farmers, and increase the added value of local specialties. .

현재 대부분의 대추는 수확 후에 건조시켜 건대추로 저장하여 식품 및 약용으로 사용되는데 저장 방법 및 2차가공방법의 개발이 충분하게 개발되지 않아 품질저하와 경제적 손실이 큰 편이다.At present, most jujubes are dried after harvesting and stored as dry jujube and used for food and medicinal purposes. However, the development of storage method and secondary processing method is not sufficiently developed, resulting in high quality and economic loss.

대추의 건조방법에 있어 천일건조의 경우, 건조기간이 길고 노동력이 많이 들며, 장기간의 건조과정중 연화현상으로 인한 과육감소와 중량감소, 갈변 및 영양소의 파괴로 인해 품질저하를 초래한다. 열풍건조는 온도, 습도 조절이 쉽고, 노동력이 적게 소요되지만 고열로 인한 대추의 영양소 및 생리적 물질의 파괴를 초래한다.In the case of jujube drying in the method of drying jujube, the drying period is long and labor-intensive, and the quality decreases due to the decrease in flesh mass, weight loss, browning and nutrients caused by softening during long-term drying process. Hot air drying is easy to control temperature and humidity and requires less labor, but it causes the destruction of nutrients and physiological substances of jujube due to high heat.

양질의 대추를 생산하였지만 최종 제품화 단계인 수확 및 건조의 표준화 기준이 설정되지 않아 균일하고 우수한 품질의 제품을 얻기에는 부족하다. 또한 건조대추를 이용한 가공식품의 개발의 미진으로 대추의 소비가 감소함에 따라 재배 생산농가의 소득의 감소 및 가공업체의 경영수진 개선에 많은 어려움이 있다.Although good quality jujube was produced, standardization criteria of harvesting and drying, which are final product stages, were not established, so it is not enough to obtain a uniform and good quality product. In addition, as the consumption of jujube decreases due to the development of processed foods using dried jujube, there are many difficulties in reducing income of cultivated producer farms and improving management management of processing companies.

또한, 대추에 관한 연구로는 기능성연구로는 대추과육과 잎의 발효추출물이 고지혈증과 당뇨에 미치는 영향, 대추추출물의 항 돌연변이 효과, 대추 물 추출물이 항산화 활성과 페놀성 화합물의 동정 등이 있으며, 가공에 대한 연구는 대추정과, 양갱, 대추 침출주와 발효주, 설기떡, 인절미, 대추차, 제방, 약밥, 식빵, 약선 소스, 국수 등의 연구가 진행되었으나, 현실생활에 밀접하게, 평상시에도 쉽게 접할 수 있는 제품의 개발에는 관심이 부족하였다.In addition, research on the jujube includes functional effects of jujube fruit and leaf fermentation extract on hyperlipidemia and diabetes, antimutagenic effect of jujube extract, and jujube extract extract have antioxidant activity and identification of phenolic compounds. The research on processing was conducted with jujube extract, yokan, jujube leached wine and fermented wine, sulgidduk, Injeolmi, jujube tea, embankment, medicine rice, bread, medicinal sauce, noodles, and so on. There was a lack of interest in the development of viable products.

상기에서와 같이, 대추의 국내 소비는 사용목적에 따라 명확히 구분되어진다. 폐백음식, 제수용품으로 이용되거나, 한약재로서의 가치가 크게 작용할 뿐 일상 소비재로서의 식품가치는 크게 부각되지 못하는 실정이다,
As above, the domestic consumption of jujube is clearly classified according to the purpose of use. It is used as a waste food, a product for dehydration, or a great value as a medicinal herb.

또한, 조청은 두뇌건강에 좋은 필수 음식으로, 학습기에 가장 적절한 음식이며, 벌꿀은 제한된 꽃으로만 밀원을 조성한다면, 조청은 흙 속에 있는 영양소를 고스란히 받아낸 뿌리와 줄기, 잎과 열매, 꽃에서 다양하게 얻어낸 종합영양소이며, 고기류나 생선요리에 넣으면 좋고 과일 샐러드에도 좋다. 조청이 혈액을 맑아지게 하고 세포가 재생되어 체질이 개선되며. 장의 독소와 노폐물 그리고 숙변이 제거되어 정신이 맑아지고 집중력이 강화되며, 소화기 계통의 기능을 향상시킨다.
In addition, Jocheong is an essential food for brain health. It is the most suitable food for learning, and if honey forms a wheat circle with only limited flowers, Jocheong can be found in roots, stems, leaves, fruits, and flowers. It is a comprehensive nutrient obtained from various foods. It can be added to meat or fish dishes, and is good for fruit salads. Helps clear the blood and regenerates the cells, improving the constitution. Intestinal toxins, wastes and stool are removed to clear the mind, improve concentration, and improve digestive system function.

대한민국 특허 공개공보번호 제1987-0010197호에는 분쇄하거나 증숙 마쇄하여 [0004] 얻어진 돼지감자죽과, 물 1ι당 엿기름 0.16kg의 일정 비율로 혼합된 엿기름 용액을 동일비율(kg/ι)로 혼합하여 15 ~ 20℃의 상태에서 8 ~ 10시간 정도 숙성시켜 과당 죽을 얻고, 걸러진 과당액만을 250 ~ 300℃로 20 ~ 24시간 교반 가열시킴을 특징으로 하는 돼지감자를 이용한 물엿의 제조 방법에 관한 기술이 개시되어 있다.Republic of Korea Patent Publication No. 1987-0010197 in the same ratio (kg / ι) by mixing in the same ratio (kg / ι) the pork potato obtained by crushing or steam crushed and mixed with a constant ratio of 0.16kg malt per 1ι water A technique for preparing syrup using pork potato is characterized by aging for 8 to 10 hours in a state of 15 to 20 ° C. to obtain fructose porridge and stirring and filtering only the filtered fructose solution at 250 to 300 ° C. for 20 to 24 hours. Is disclosed.

또한, 대한민국 특허 등록공보번호 제10-0370963호에는 옥수수전분, 감자전분 또는 고구마전분을 물에 용해한 전분용액에 약쑥, 익모초 및 구절초를 전분에 대하여 각각 0.5∼1.0중량% 또는 약쑥, 익모초 및 구절초로부터 추출한 생약 재추출물을 전분용액에 대하여 0.1∼0.2중량%을 혼합하는 단계와, 전기의 생약재 또는 생약재 추출물이 혼합된 전분 용액에 엿기름을 고형물 대비 0.5%∼2.0% 첨가하고 100℃∼110℃로 가열하여 10분 정도 유지하고, 90∼95℃로 냉각시켜 30분 정도 유지하고, 50℃∼60℃로 냉각한 후, 재차 엿기름을 0.5%∼2.0% 첨가하고 10∼12시간 정도 유지하여 당화시키는 단계와, 전기의 전분 당화액에서 잔유박을 분리한 후 농축하여 82(w/w)%의 물엿을 제조하는 단계를 포함하는 것을 특징으로 하는 생약재를 함유한 물엿의 제조방법에 관한 기술이 개시되어 있다.In addition, Korean Patent Registration Publication No. 10-0370963 discloses wormwood, motherwort and gujeolcho in starch solutions in which corn starch, potato starch or sweet potato starch are dissolved in water, from 0.5 to 1.0 wt% of starch or wormwood, motherwort and gujeolcho, respectively. Mixing the extracted herbal re-extract with 0.1 to 0.2% by weight with respect to the starch solution, add 0.5% to 2.0% malt to the starch solution mixed with the herbal medicine or herbal medicine extracts of the previous and heated to 100 ℃ to 110 ℃ 10 minutes, cooled to 90-95 ° C and maintained for 30 minutes, and then cooled to 50 ° C-60 ° C, and then malted again by adding 0.5% to 2.0% malt and maintaining about 10 to 12 hours And, a technique related to the preparation method of syrup containing herbal medicines comprising the step of separating the residual oil gourd from the starch saccharification solution of the former and concentrating to prepare a starch of 82 (w / w)% It is.

그러나, 우리나라의 전통식품인 조청을 이용하여 생활 속에서 간편하게 섭취하고 젊은층이 선호할 수 있는 기호식품 형태의 대추 함유 제품은 전무한 실정이다.
However, there are no products containing jujube in the form of a favorite food that can be easily consumed in everyday life by using Jocheong, which is a traditional Korean food, and can be preferred by young people.

본 발명은 상기와 같은 문제점을 해소하기 위한 것으로, 그 목적은 대추가 가지고 있는 성분을 그대로 유지하면서 신세대들의 입맛과 건강을 중요시하는 현대의 트렌드에 맞춘 대추퓨레를 조청에 적용한 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다. The present invention is to solve the above problems, the purpose of the fermentation syrup using the jujube puree applied to jujube puree in accordance with the modern trend that values the taste and health of the new generation, while maintaining the components of jujube It is to provide a manufacturing method.

본 발명의 또다른 목적은 대추의 활용도를 향상시켜 대추의 소비량을 증대시키고, 농가수익을 증대시킴과 동시에, 품목의 가치를 부여할 수 있는 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다.Another object of the present invention is to improve the utilization of jujube to increase the consumption of jujube, increase the farm income, and at the same time to provide a fermentation syrup manufacturing method using jujube puree that can give the value of the item.

본 발명의 또다른 목적은 현대인의 실생활에 근접된 형태의 대추식품개발을 통해 대추의 친근성을 향상시킬 수 있는 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다. Still another object of the present invention is to provide a method for preparing fermentation syrup using jujube puree that can improve the intimacy of jujube through the development of jujube food in a form close to the real life of modern people.

본 발명의 또다른 목적은 대추퓨레를 전통적인 엿기름 발효법에 적용시켜 감미료와 조리 시 사용되는 감미료로 사용함으로써, 신세대 입맛과 건강에 맞춘 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다.
Still another object of the present invention is to provide a method for producing fermentation syrup using jujube puree adapted to the taste and health of the new generation by applying jujube puree to a conventional malt fermentation method and using it as a sweetener and a sweetener used in cooking.

본 발명은 대추퓨레 100 중량부에 대하여, 대추분말 80∼120중량부, 엿기름 원료 500∼1,000중량부, 찹쌀가루 40∼60중량부, 대추추출물 900∼1,100중량부, 물 900∼1,100 중량부를 포함하도록 되어 있다.
The present invention includes 80 to 120 parts by weight of jujube powder, 500 to 1,000 parts by weight of malt raw material, 40 to 60 parts by weight of glutinous rice flour, 900 to 1,100 parts by weight of jujube extract, 900 to 1,100 parts by weight of water. It is supposed to.

본 발명은 엿기름 원료, 대추추출물, 대추퓨레를 형성하는 원료형성단계;The present invention raw material forming step of forming malt raw material, jujube extract, jujube puree;

찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 찹쌀가루액을 형성하는 호화단계;A luxury step of forming glutinous rice flour liquid by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour;

상기 찹쌀가루액에 대추추출물 450∼550중량부, 대추분말 80∼120중량부, 대추퓨레 100 중량부 및 엿기름 원료 500∼1,000중량부를 가하여, 55℃∼65℃에서 6∼8시간 당화시켜 혼합물을 형성하는 당화단계;450 to 550 parts by weight of jujube extract, 80 to 120 parts by weight of jujube powder, 100 parts by weight of jujube puree and 500 to 1,000 parts by weight of malt oil raw material were added to the glutinous rice flour liquid, and the mixture was saccharified at 55 ° C to 65 ° C for 6 to 8 hours. Forming a saccharification step;

상기 혼합물에 대추추출물 450∼550중량부를 가하고 중탕가열하여 농축시키는 농축단계;를 포함하도록 되어 있다.
450 to 550 parts by weight of the jujube extract is added to the mixture, and a condensation step of heating by heating in a condensed water is included.

이와 같이 본 발명은 향토특산물인 대추를 이용하여 균일한 품질을 구비한 양질의 대추함유 발효조청을 대량생산할 수 있으며, 이를 통해 국내 수요충족은 물론 수출을 통한 기업 및 농가의 수익성을 향상시킬 수 있다. As such, the present invention can mass-produce high-quality jujube-containing fermentation broth with uniform quality by using jujube, which is a local special product, thereby improving domestic demand and improving profitability of enterprises and farmers through export. .

본 발명의 또다른 목적은 대추퓨레를 이용한 새로운 형태의 발효조청을 통해, 소비자의 욕구를 충족시키고, 특히 건강에 좋은 먹거리를 선호하는 소비자의 기호를 충족시킬 수 있다. Another object of the present invention is to satisfy the needs of consumers, especially the preference of the healthy food through the new form of fermentation syrup using jujube puree.

또한, 본 발명은 대추퓨레, 대추추출물 및 대추분말을 통해 대추함유 발효조청의 맛과 향을 향상시키고, 이를 통해 대추가 가지는 식품으로서의 우수성을 확보할 수 있는 등 많은 효과가 있다.
In addition, the present invention has many effects, such as jujube puree, jujube extract and jujube powder to improve the taste and aroma of the jujube-containing fermentation syrup, thereby ensuring the superiority as a food having jujube.

도 1 은 본 발명에 따른 제조방법을 보인 예시도1 is an exemplary view showing a manufacturing method according to the present invention

도 1 은 본 발명에 따른 제조방법을 보인 예시도를 도시한 것으로, 1 shows an exemplary view showing a manufacturing method according to the present invention,

본 발명은 대추퓨레 100 중량부에 대하여, 대추분말 80∼120중량부, 엿기름 원료 500∼1,000중량부, 찹쌀가루 40∼60중량부, 대추추출물 900∼1,100중량부, 물 900∼1,100 중량부를 포함하도록 되어 있다.
The present invention includes 80 to 120 parts by weight of jujube powder, 500 to 1,000 parts by weight of malt raw material, 40 to 60 parts by weight of glutinous rice flour, 900 to 1,100 parts by weight of jujube extract, 900 to 1,100 parts by weight of water. It is supposed to.

본 발명은 엿기름 원료, 대추추출물, 대추퓨레를 형성하는 원료형성단계;The present invention raw material forming step of forming malt raw material, jujube extract, jujube puree;

찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 찹쌀가루액을 형성하는 호화단계;A luxury step of forming glutinous rice flour liquid by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour;

상기 찹쌀가루액에 대추추출물 450∼550중량부, 대추분말 80∼120중량부, 대추퓨레 100 중량부 및 엿기름 원료 500∼1,000중량부를 가하여, 55℃∼65℃에서 6∼8시간 당화시켜 혼합물을 형성하는 당화단계;450 to 550 parts by weight of jujube extract, 80 to 120 parts by weight of jujube powder, 100 parts by weight of jujube puree and 500 to 1,000 parts by weight of malt oil raw material were added to the glutinous rice flour liquid, and the mixture was saccharified at 55 ° C to 65 ° C for 6 to 8 hours. Forming a saccharification step;

상기 혼합물에 대추추출물 450∼550중량부를 가하고 중탕가열하여 농축시키는 농축단계;를 포함하도록 되어 있다.
450 to 550 parts by weight of the jujube extract is added to the mixture, and a condensation step of heating by heating in a condensed water is included.

또한, 상기 원료형성단계는 엿기름에 물을 가하고 치대어 엿기름 원료를 형성하는 엿기름 원료 형성단계;In addition, the raw material forming step is the malt raw material forming step of adding water to the malt and beat to form the malt raw material;

생대추 또는 건조대추를 열수추출 또는 에탄올 추출하여 대추로부터 유효성분을 추출하는 대추추출물 형성단계; 및,A jujube extract forming step of extracting an active ingredient from jujube by extracting raw jujube or dried jujube from hot water or ethanol; And

대추를 삶아 여과하여 대추퓨레를 형성하는 대추퓨레 형성단계를 포함한다.
Boiled jujube and filtered to form the jujube puree forming a jujube puree.

상기 엿기름 원료형성단계는 엿기름 900∼1,100중량부에 물 900∼1,000 중량부를 가하고 치대어 엿기름 추출물을 추출하고, 상기 엿기름 추출물을 용기에 모아 방치하여 상등액만을 분리하여 엿기름 원료를 형성한다. In the malt raw material forming step, 900 to 1,000 parts by weight of water is added to 900 to 1,100 parts by weight of malt, and the malt extract is extracted by stirring. The malt extract is collected in a container and left alone to separate the supernatant to form a malt raw material.

즉, 엿기름에 물을 부어 쌀을 씻듯이 치대는 과정을 2∼3회 반복하여 엿기름 추출물을 형성한 후, 이와 같이 형성된 엿기름 원료를 용기내에 넣어 1∼10시간 방치하게 되면, 엿기름 입자는 가라앉게 되고, 상등액은 깨끗한 상태를 구비하게 되며, 상등액을 분리하여 엿기름 원료로 사용한다.
That is, the malt extract is formed by repeating the process of beating the malt by pouring water and washing the rice two to three times, and then putting the malt raw material thus formed into a container and leaving it for 1 to 10 hours to allow the malt particles to sink. The supernatant is provided with a clean state, and the supernatant is separated and used as a malt raw material.

상기 대추추출물 형성단계는 열수 추출 또는 에탄올 추출에 의해 대추로부터 유효성분을 추출하는 추출단계로, The jujube extract forming step is an extraction step of extracting the active ingredient from the jujube by hot water extraction or ethanol extraction,

상기 열수 추출은 생대추 또는 건조대추 100 중량부를 기준으로 증류수 500∼1,000 중량부를 넣고, 80∼90℃를 유지하며, 약 2∼4시간 동안 환류 추출한다. 상기 열수 추출은 중탕 가열에 의해 추출하는 것이 바람직하다. 또한, 상기 온도 이상으로 가열하면 가열취가 발생하여 관능에 영향을 미칠수 있다.The hot water extraction is based on 100 parts by weight of raw jujube or dried jujube 500 to 1,000 parts by weight of distilled water, maintaining 80 ~ 90 ℃, and reflux extraction for about 2 to 4 hours. The hot water extraction is preferably extracted by hot water heating. In addition, heating above the temperature may generate a heating odor may affect the sensory.

상기 에탄올 추출은 생대추 또는 건조대추 100 중량부를 기준으로 70% 에탄올 300∼1000 중량부를 넣고, 55∼65℃에서 2∼4시간 동안 추출한다. The ethanol extraction is based on 100 parts by weight of raw jujube or dried jujube 70% ethanol 300 to 1000 parts by weight, and extracted for 2 to 4 hours at 55 ~ 65 ℃.

상기와 같이 열수추출 또는 에탄올 추출과정은 3회이상 반복하여 추출하는 것이 바람직하고, 추출된 추출물은 여과지에 의해 여과시킨 후, 110∼130℃, 바람직하게는 121℃에서 20∼40분, 바람직하게는 약 30분정도 증자(멸균)처리한다.
As described above, the hot water extraction or the ethanol extraction process is preferably repeated three or more times, and the extracted extract is filtered through filter paper, and then 110 to 130 ° C., preferably 121 ° C. to 20 to 40 minutes, preferably Raise (sterilize) for about 30 minutes.

상기 대추퓨레 형성단계는 대추를 깨끗하게 세척시킨 후, 씨를 발라내어 잘게 썰어 삶은 다음, 여과망을 통해 걸러내어 형성한다. 이와 같이 형성된 대추퓨레는 대추의 성분을 그대로 함유하고 있어 발효조청의 형성시, 품질을 더욱 향상시키게 된다.
The jujube puree forming step is to clean the jujube, and then the seeds are finely chopped and boiled, then filtered through a filter net to form. The jujube puree formed as described above contains the components of the jujube as it is, when the fermentation crude is formed, the quality is further improved.

상기 호화단계는 찹쌀가루액을 형성하는 단계로, 찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 충분히 호화시켜 찹쌀가루액을 형성한다. The gelatinization step is to form a glutinous rice flour liquid, by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour to form a glutinous rice flour liquid.

상기 당화단계는 충분히 호화시킨 찹쌀가루액에 대추추출물, 대추분말, 대추퓨레 및 엿기름 추출물을 첨가하여 55℃∼65℃, 바람직하게는 약 60℃에서 6∼8시간 당화시킨다.
The saccharification step is saccharified at 55 ° C ~ 65 ° C, preferably about 60 ° C for 6-8 hours by adding jujube extract, jujube powder, jujube puree and malt extract to glutinous rice flour liquid which is sufficiently luxury.

상기 농축단계는 찹쌀가루액에 대추추출물, 대추분말, 대추퓨레 및 엿기름 추출물을 첨가하여 당화시킨 혼합물에 대추추출물 450∼550중량부를 가하고, 이를 중탕가열하여 농축시킨다. 이때, 상기 중탕가열의 온도 및 농축정도는 조청제조에 따른 공저의 중탕가열 및 일반적인 조청점도를 구비하도록 가열 및 농축시키는 것이므로, 이에 대한 상세한 설명은 생략한다.
The concentration step adds 450 ~ 550 parts by weight of the jujube extract to the mixture saccharified by the addition of jujube extract, jujube powder, jujube puree and malt extract to the glutinous rice flour solution, and concentrated by heating in a hot water. At this time, the temperature and concentration of the hot water heating is to be heated and concentrated so as to have a hot water heating and the general coarse viscosity of the co-bottom according to the preparation of the crude ginseng, a detailed description thereof will be omitted.

본 발명은 상술한 특정의 바람직한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위내에 있게 된다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

Claims (5)

삭제delete 엿기름 원료, 대추추출물, 대추퓨레를 형성하는 원료형성단계;
찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 찹쌀가루액을 형성하는 호화단계;
상기 찹쌀가루액에 대추추출물 450∼550중량부, 대추분말 80∼120중량부, 대추퓨레 100 중량부 및 엿기름 원료 500∼1,000중량부를 가하여, 55℃∼65℃에서 6∼8시간 당화시켜 혼합물을 형성하는 당화단계;
상기 혼합물에 대추추출물 450∼550중량부를 가하고 중탕가열하여 농축시키는 농축단계;를 포함하되,
상기 원료형성단계는 생대추 또는 건조대추 100 중량부를 기준으로 증류수 500∼1,000 중량부를 넣고, 80∼90℃를 유지하며, 2∼4시간 동안 환류 추출하거나,
생대추 또는 건조대추 100 중량부를 기준으로 70% 에탄올 300∼1000 중량부를 넣고, 55∼65℃에서 2∼4시간 동안 추출하여, 대추추출물을 형성하는 것을 특징으로 하는 대추 퓨레를 이용한 발효조청 제조방법.
Raw material forming step of forming malt raw material, jujube extract, jujube puree;
A luxury step of forming glutinous rice flour liquid by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour;
450 to 550 parts by weight of jujube extract, 80 to 120 parts by weight of jujube powder, 100 parts by weight of jujube puree and 500 to 1,000 parts by weight of malt oil raw material were added to the glutinous rice flour liquid, and the mixture was saccharified at 55 ° C to 65 ° C for 6 to 8 hours. Forming a saccharification step;
Concentrating step of adding 450 ~ 550 parts by weight of jujube extract to the mixture and heating by heating in a hot water bath;
The raw material forming step is to put 500 ~ 1,000 parts by weight of distilled water based on 100 parts by weight of raw or dried jujube, maintain 80 ~ 90 ℃, extraction under reflux for 2 to 4 hours,
Based on 100 parts by weight of raw jujube or dried jujube based on 300 to 1000 parts by weight of 70% ethanol, and extracted for 2 to 4 hours at 55 ~ 65 ℃, to produce a jujube extract using jujube puree.
삭제delete 청구항 2 에 있어서;
상기 원료형성단계는 대추를 깨끗하게 세척시킨 후, 씨를 발라내어 잘게 썰어 삶은 다음, 여과망을 통해 걸러내어 대추퓨레를 형성하는 것을 특징으로 하는 대추 퓨레를 이용한 발효조청 제조방법.
The method of claim 2,
The raw material forming step is to clean the jujube, and then chopped finely boiled seeds, boiled, filtered through a filter network to form a jujube puree fermented crude ginseng characterized in that to form a jujube puree.
청구항 2 에 있어서;
상기 원료형성단계는 엿기름 900∼1,100중량부에 물 900∼1,000 중량부를 가하고 치대어 엿기름 추출물을 추출하고, 상기 엿기름 추출물을 용기에 모아 1∼10시간 방치한 후, 상등액만을 분리하여 엿기름 원료를 형성하는 것을 특징으로 하는 대추 퓨레를 이용한 발효조청 제조방법.The method of claim 2,
The raw material forming step is to add 900 ~ 1,000 parts by weight of water to the malt 900 ~ 1,100 parts by weight and extract the malt extract by stirring, the malt extract is collected in a container and left for 1 to 10 hours, and then separated only the supernatant to form the malt raw material Fermented syrup production method using jujube puree, characterized in that.
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KR20170111399A (en) 2016-03-28 2017-10-12 김나윤 Method for preparing fermentated grain syrup comprising jujube and ginger

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